Spaghettini with Shrimp and Chile
This is what I make for people when I want something that needs no thought, no fuss, no effort but will guarantee instant gratification all around. I keep the shrimp in the deep freeze and either thaw them overnight (or more likely from breakfast time till after work) in the fridge, or do a quick thaw job when I get home. The sunblush tomatoes are generally stashed in my fridge to spruce up salads, make up a quick sauce, or gussy up pasta just like this.
Serves4 as a starter, 2 as a main course
Total Timeunder 30 minutes
OccasionCasual Dinner Party
Recipe Courseappetizer, main course
Dietary Considerationappetizer, main course
Taste and Texturehot & spicy, sweet, tangy
Type of Dishdry pasta, pasta
- 1½ cups frozen cooked peeled shrimp, defrosted
- 8 oz spaghettini
- ¼ cup finely sliced scallions
- ½ teaspoon crushed chile flakes
- 2 tablespoons garlic-infused oil
- 1 cup sunblush tomatoes in seasoned oil
- ½ cup white wine or Noilly Prat
- 1½ cups arugula
- ¼ cup chopped flat-leaf parsley
Drain the shrimp and leave to one side for the moment.
Put on copious amounts of water to boil, then when boiling add salt and then the pasta and cook according to package instructions, or slightly under.
In a large pan (big enough to take the pasta later), fry the finely sliced scallions and chile flakes in the garlic oil for a couple of minutes, then tip in the tomatoes with their oil and the shrimp.
When both have warmed through, add the white wine or Noilly Prat and let bubble up. Add the arugula, torn roughly, and stir till wilted a little.
Strain the pasta when ready, reserving half a cup or so of pasta-cooking water, and toss the drained pasta in the chile-shrimp pan.
Turn out into a large warmed serving bowl and toss everything again so that all is combined, adding a little of the cooking water if it needs it and adding more oil or garlic oil if you want.
Sprinkle with the chopped flat-leaf parsley, and serve.
2007 Nigella Lawson